Flaked Fish and Herb Ribbon Pasta
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
461
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 412 mg | (10 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 Tbsps olive oil
- 2 red peppers (seeded and diced)
- 1 yellow pepper (seeded and diced)
- ¼ cup Parmesan (finely grated)
- 1 ⅔ cups chunk, light Canned tuna (drained)
- 18 ozs fresh Tagliatelle
- bay leaves (to garnish)
- salt
- peppers
- 1 Tbsp Basil (finely chopped)
Preparation steps
1.
Heat the olive oil in a heavy-based saucepan over a medium heat.
2.
Sweat the peppers for 7-8 minutes, stirring occasionally, until they start to soften.
3.
Add the tuna, chopped basil and adjust the seasoning as necessary.
4.
Meanwhile, bring a large saucepan of salted water to the boil and cook the tagliatelle until 'al dente'; usually 2-3 minutes. Drain the tagliatelle when ready and toss immediately with the tuna and pepper sauce.
5.
Spoon into serving bowls and sprinkle with the grated Parmesan. Garnish with a sprig of bay leaves before serving.
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